Cappuccino Cheesecake Bars

While some coffee-flavored desserts are mixed together with things like chocolate or butter that temper the flavor, there is no buffer in this recipe. It’s a coffee wallop, if ever there was one. I have never been a coffee drinker, as it’s just too bitter for me unless I include a truckload of sugar and cream. At that point, I’d much rather eat my calories than drink them (pass the chocolate chip cookie, please). However, I am a huge fan of coffee-flavored desserts. Go figure, so weird, right?! I’m quite sure it just might have something to do with that whole sugar notion.

While cheesecakes are one of my favorite dessert categories, making them can sometimes be overwhelming for beginners and time-consuming for everyone. Thus, the cheesecake bar! It mixes up very quickly and is significantly less muss and fuss than baking an entire cheesecake.

These babies have espresso powder in both the crust and the filling, so there is no meek or subtle flavor here. The cheesecake bars are smooth and creamy and taste just like a cappuccino; all you need is a dollop of whipped cream on top and dessert is ready!

Directions:

2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, sugar and espresso powder. Drizzle the melted butter evenly over the mixture and use a fork to stir until all of the crumbs are evenly moistened. Turn the crust into the prepared pan and press into an even layer. Bake for 10 minutes; the crust should be light brown and fragrant. Remove from the oven and place on a wire rack to cool for 10 minutes.

3. Make the Filling: In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.

4. In a large bowl, beat the cream cheese on medium speed until soft, about 2 minutes. Add the sugar and beat until light and fluffy, an additional 2 to 3 minutes. Add the espresso mixture and beat to combine, then add the egg and beat until everything has been thoroughly combined.

5. Spread the filling over the prepared crust and bake until the filling appears set, 25 to 30 minutes. Remove from the oven and allow to cool to room temperature, then refrigerate until completely chilled, at least 2 hours. Cut into bars and serve with whipped cream. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

These sound delish but I’m wondering how a bar is easier than a cake? The ingredients are the same, the only difference is whether you press the base into a pan or into a springform pan. Or am I missing something here?

Yes, I used to be intimidated as I thought they were a lot of work but when I started making them, I discovered how easy they are to make. I can’t recall having one crack…I must be lucky! My favourite is a Philadelphia Creqm Cheese recipe for caramel Cheesecake…so delicious!

Yummy coffee and cheesecake I love coffee can drink it all day will try recipe love you can freeze it. Thanks for all your recipes Michelle not sure if I can find espresso powder in sydney will search net many thanks from down under

Oh, I love both coffee and coffee flavoured – well anything! I so wish I could have one of those right now, without having to bake them first. I’ll make them soon and then freeze them in single portions, that will be perfect for a day like today!

I’m currently stuffing my face with this cappuccino cheesecake. It is INCREDIBLE.
I made the filling as directed and poured it into a prepared graham cracker crust – it made just enough to fill it to the top and made a perfect cheesecake.

This was the bomb! So good. I made this for mother’s day and my mom was impressed. It was the perfect finish to a perfect day. I followed it exactly and added french vanilla pudding mix to the cool whip for a yummy topping. Thanks for all your great recipes!!

I made these and were insanely delicious Thank you so much Michelle for your spectacular recipes ♡I have a question though, would it work if I double the cheesecake recipe and bake it in a 9″ springform pan? If so, shall I bake it for an hour? Thanks in advance

Hi, Michelle! I made your Cappuccino cheesecake bars multiple times! I LOVE it! I like coffee taste, and it wakes me up in the morning making me energetic and ready to go… The only thing is I don’t know how to cut this cake in a beautiful manner. Your picture shows how perfect your bars are. Mine always crumble. Can you give me an advice how to make a clean cut, so that it would be presentable for my friends…

Hi Yelena, I use the aluminum foil lining to lift the bars out of the pan and place on a cutting board. Then, I use a large pizza wheel to cut clean slices. If what I’m cutting is a little messy, I will wipe the wheel clean between cuts. I hope that helps!

OMG, Michelle! It’s the most helpful advice I’ve ever gotten. Thank you so much! I love your recipes…I’ve made a whole collection out of them. I always get lots of compliments from my family and friends when I make baking goodies using your recipes…